How to make it

  • Place eggs in a saucepan and cover with cold water. Bring water to a boil and cook for 10 minutes. Cover and let eggs stand in boiling water for 15 minutes. Remove saucepan from heat and run cold water over the eggs and peel.
  • When the eggs are cooking, place the potatoes in a saucepan with enough water to cover. Bring to a boil, and cook for 15 minutes, or until tender. Remove from heat, drain, and set aside.
  • Heat oil in a frying pan over medium heat. Add onions, and saute until translucent.
  • If you are using canned salmon, drain and flake and spread it over the bottom of a lightly buttered glass baking dish or serving dish. Spread the sauteed onions over the salmon. Drop a couple of spoon of mayonnaise over the onion layer. Top with potatoes, and spread enough mayonnaise just to add moisture to the layer.
  • Finally, slice the eggs, and cover the layer of potatoes. Spread mayonnaise over the eggs, and garnish with chopped parsley.
  • If you wish, you can reserve some of the egg to chop and sprinkle over the top as well.
  • Refrigerate for at least 1 hour before serving.
  • This is lovely served with caviar and pickled beets.
  • Serves 4

Reviews & Comments 1

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    " It was excellent "
    momo_55grandma ate it and said...
    great tasty recipe thanks
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